REQUIREMENTS FOR THE INTAKE OF NUTRIENTS

Dana Hrnčířová

Dpt. of Nutrition3rd Faculty of MedicineCharles University in Prague

Energy requirements

Basal metabolic rate (BMR) indirect calorimetry Predictive formulas, e.g. Harris – Benedict (1918) Women 10 % lower Body temperature: +1°C = + 13 %

Physical activity Dietary induced thermogenesis

Energy expenditure of organs

 Adult men

kg BMR/day/kJ

BMR %

liver 1,6 2018 27brain 1,4 1414 19muscles 30 1356 18kidney 0,29 783 10heart 0,32 512 7total 70 7530 100 New born

kg BMR/day/kJ

BMR %

brain 0,35 354 44liver 0,14 177 20kidney 0,024 65 7muscles 0,8 37 5heart 0,02 32 4total 3,5 750 100

Basic: 28-35 kcal / kg / day

(BMR + DIT + very low PA)

TEE / BMR = PAL (physical activity level) 1,4 PAL…. low physical activity 1,6 PAL…. recommended PA 30 – 40 min. 4-5times / week = +0,3 PAL

Total Energy Expenditure (TEE)

Proteins

10 – 15 % of energy

0,8 – 1,0 g / kg / day

1 g = approx. 4 kcal = 17 kJ

Amino acids

Esencial amino acids: leucine, isoleucine, valine, methionine, phenylalanine,

lysine, threonine, tryptophan

Semi-esencial amino acids: histidine, arginine, tyrosine

Non-esencial amino acids: others

Proteins - biological value (BV)

nitrogen incorporated into the body on the test diet

nitrogen present in proteins on the test diet

BV of 100% = complete utilization of a dietary protein Whey Protein: 96 Whole Soy Bean: 96 Egg: 94 Cow milk: 90 Rice: 83 White flour: 41

Relative BV = whole egg has a value of 100

* 100

Proteins - PDCAAS

Protein Digestibility Corrected Amino Acid Score

E.g. Rice limiting amino acid - lysine 62 % (of the 2-5 yrs old child

needs / g of protein) Digestibility of protein …. 88 % PDCAAS for rice: 0,62 x 0,88 = 0,55

faecal true digestibility %

mg of limiting amino acid in 1 g of test proteinmg of same amino acid in 1 g of reference protein *

PDCAAS values

1.00 casein, whey (milk proteins), egg white, soy protein

0.92 beef0.91 soybeans0.76 fruits0.75 black beans0.73 vegetables0.70 other legumes0.59 cereals and derivatives0.52 peanuts0.42 whole wheat

Proteins – limiting amino acids

essential amino acids in a food protein which fall short of meeting the amino acids required by humans

legumes → methionine wheat → lysine maize → tryptophan soya beans → methionine and cysteine

Protein deficiency

Protein - energy malnutrition (marasmus) Protein malnutrition (kwashiorkor)

Secondary deficiency: Malabsorptions Increased excretion (e.g. nephrotic sy.) Impaired liver proteosynhesis

Protein excess

Risks: Kidney damage Atherogenesis (indirectly due to higher intake of fats) Protein pyrolysis → carcinogenic heterocyclic amines

(AA+creatine) Microbial proteolysis → histamine poisoning (spoiled fish)

Protein restriction

Chronic renal insuficience → protein restriction Hepatic encefalopathy → protein restriction

Alergies → food with given protein (allergen) are prohibited Celiakie → food with gluten are prohibited

Phenylketonuria (PKU) → food with phenylalanine is strictly prohibited

Carbohydrates

55 % of energy intake 1 g = 4 kcal = 17 kJ

< 10 % of energy – monosacharides+disaccharides

Prefer food with lower GI

Increase intake of dietary fiber (30 g per day)

Types of saccharides

Monosaccharides (1x 6C) glucose, galactose, fructose

Disaccharides (2x 6C) Saccharose (glu+fru), lactose (glu+gala), maltose (glu+glu)

Oligosaccharides (3-5x 6C) rafinose, stachyose, vebascose

Polysaccharides (>200-600xC) starch, glycogen

Glycemic index (GI)

the area under the glucose curve after the test food is eaten, divided by the corresponding area after the control food is eaten (50 g of white bread or glucose)

Glycemic load (GL)

GI x carbohydrate (g) / 100 Dietary GL = sum of GLs for all foods consumed

Depends on: Ratio of amylopectin : amylose Fiber content Fat content Acidity Food processing (gelatinization, pastification) Particle size

Glycemic index (GI)

Glykemic index

High GI: White flour White rice Potatoes

Lower GI: Whole-grain products Rice with high amylose content Pasta, legumes, vegetables

GI of rice varieties

Basmati rice (long-grain) 57 Arborio rice (medium-grain) 69 Short-grain rice (sticky) 87 Jasmine rice (fragrant) 89

Risks of high GI

Obesity Hypertriacylglycerolemia Hyperisulinemia

Type 2 Diabetes ? Cancer ? Neural tube defects ?

Dietary fiber

indigestible portion of food derived from plants

Reccommended intake min. 25 - 30 g / day

Soluble (inulin – topinambur, chicory, pectin, ...) Insolule (beta-glucans, celulose, hemicelulose, ...

Modifies the gut function – prevention of constipation Prevention of chronic inflamation of gut, diverticulosis Prevention of ca of colon Lowers cholesterol blood levels (pectins)

Dietary fiber – positive effects

Max. 30 % of energy / day

1 g = 9 kcal = 37 kJ

Dietary fats

Recommended intake of fats for children (DGE: Referenzwerte für die Nährstoffzufuhr, 2000)

Age Fats

(% energy)

0 – 4 months 45 – 50

4 – 12 months 35 – 45

1 – 4 years 30 – 40

4 – 7 years 30 – 35

7 – 10 years 30 – 35

10 – 13 years 30 – 35

13 – 15 years 30 – 35

Age Fats

% energy

15 – 19 years 30

19 – 25 years 30

25 – 51 years 30

51 – 65 years 30

> 65 years 30

Recommended intake of fats for adults (DGE: Referenzwerte für die Nährstoffzufuhr, 2000)

Fatty acids - nomenclature

Saturated (e.g. C18:0)

Unsaturated: MUFA (e.g. C18:1), PUFA (e.g. C18:2) omega-3 (n-3), omega-6 (n-6)

Cis / trans configuration:

Well- known fatty acids

SFA Lauric acid (12:0)

Myristic acid (14:0)

Palmitic acid (16:0)

Stearic acid (18:0)

TFA Elaidic acid (18:1, trans)

Well- known fatty acids

MUFA Palmitoleic acid (16:1)

Oleic acid (18:1)

PUFA n - 6 Linoleic acid (18:2)

γ – linolenic acid (18:3)

Arachidonic acid (20:4)

PUFA n - 3 α – linolenic (18:3)

Eicosapentaenoic acid (EPA) (22:5)

Docosahexaenoic acid (DHA) (22:6)

Recommended fat intake (% of energy intake)

Fats total 25 – 30 %

SFA < 10 %

TFA < 1 %

MUFA > 10 %

PUFA 7 – 10 %

n-6 : n-3 5 : 1

Predicted changes (Δ) in the ratio of serum total to HDL cholesterol and in LDL- and HDL-cholesterol concentrations when carbohydrates constituting 1% of energy are replaced isoenergetically with

saturated, cis monounsaturated, cis polyunsaturated, or trans FA.

Mensink R P et al. Am J Clin Nutr 2003;77:1146-1155

1) Oils with oleic acid (MUFA)

olive oil

rape-seed oil

peanut oil

almond oil

hazelnut oil

avocado oil

pecan oil

2) Oils with linolenic acid (PUFA n-6)

sunflower oil

soya oil

Wheat sprouts oil

Maize sprouts oil

wallnut oil

pumpkin oil

sesame oil

3) Oils with alpha – linoleic acid

flaxseed oil wallnut oil

4) Oils with SFA

coconut oil (kernel of coconut) palm kernel oil babassu oil